Ingredients:

• 2 tbsp. Olive Oil
• 1 large Red Bell Pepper, chopped
• 1 large Onion, chopped
• 3 Cloves of Garlic, minced
• 1L Chicken/Fish Stock
• 800g Prawns, shell-on and deveined
• 500g Cape Whiting Steaks (hake)
• 250g Mussels, half shelled
• 250g Calamari Rings
• 2 cups Paella Rice
• 2 Tomatoes, peeled & diced
• Pinch Saffron threads
• ¼ tsp Smoked Paprika
• 1 cup Frozen Peas
• 1 Bay Leaf
• ½ bunch Parsley, chopped

Directions:

1. Heat your Volcano Large Millennium Pan and sauté onion and garlic in olive oil until translucent.
2. Add red peppers and sauté for +-5 minutes.
3. Soak saffron threads in 1 cup of the warm stock and set aside until further use.
4. Add tomatoes, smoked paprika, parsley, bay leaf and rice to the pan and sauté until the rice is coated in the olive oil.
5. Add the saffron infused stock to the rice mixture in the pan and leave to simmer for +-15 minutes. Reduce the heat to medium low, cooking uncovered without stirring for +-10 minutes, or until the stock has been absorbed.
6. Add the prawns, calamari rings, mussels and peas to the pan and season with salt and pepper. Leave to cook for +-10-20 minutes or until the mussels and calamari are cooked through and prawns are an orange-pink colour.
7. Serve with crusty french bread and a yummy green salad at your festive table. Enjoy!